- 3/4 pound ground beef
- 1/2 onion, chopped
- 2 cloves garlic, finely minced
- 1 cup diced or crushed tomatoes
- 3/4 cup beef, veggie or even chicken stock
- 2 Tbsp chopped thyme or rosemary
- 1 cup sliced mushrooms
- 1/2 cup red pepper, diced small
- 1/2 cup frozen peas
- 1 pound sweet potatoes
- 1/2 cup heavy cream
- 2 Tbsp butter
- 1/3 cup grated parmesan cheese
- 1 egg mixed with 2 tablespoons milk (egg wash)
Preheat the oven to 400°F.
Sauté the onion and garlic in olive oil, in a pan. Add meat, and sauté, breaking the meat
lumps until the meat start browning and there is not much liquid left. Add the peppers and sauté for 2 minutes. Add the tomatoes , stock and chopped herbs. Cover with a fitting lid and cook for 20 minutes.
Remove the lid and, over medium heat, allow the excess liquid to evaporate and the sauce to thicken. Season with salt and pepper to taste. Take the meat off the heat and add frozen peas.
Meanwhile, bake the potatoes in the preheated oven for 30 minutes, or until a paring knife easily pierces the potato skin and flesh. Rest the potatoes for a few minutes, but, while still warm, cut them open, scoop the flesh from the skin and put it in a mixing bowl. Add the butter, cream, parmesan and season with salt and pepper to taste. Mix well.
Reduce the oven temperature to 375°F. In individual 10-oz ramekins, put a thin layer of sweet potato purée in the bottom of the ramekin. Cover with 1/4 of the meat sauce and cover with another layer of sweet potato purée. Brush with the egg wash. Transfer the ramekins to a baking sheet and bake them in the preheated oven, until brown on the top and bubbly.
Serve with a salad.